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EFFECT of STABILIZERS and PARTIALLY HYDROGENATED VEGETABLE OILS ON the STABILITY and QUALITY of FILLED MILK 1
Author(s) -
CORDON JUAN,
JEON IKE J.,
ROBERTS HAROLD A.,
SENECAL ANDRE G.
Publication year - 1994
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1994.tb00242.x
Subject(s) - stabilizer (aeronautics) , flavor , food science , canola , sunflower oil , pasteurization , chemistry , mathematics , engineering , mechanical engineering
The objective of this study was to examine the effect of stabilizers and emulsifiers on the stability and sensory quality of vegetable oils in filled milk. Four formulations selected in a preliminary study from a total of 31 different combinations were pasteurized using a high‐temperature short‐time pasteurizer and evaluated for stability and sensory quality during storage at 2C. Results suggest that the four formulations were stable during storage and any of the four formulations could be used effectively for replacing the coconut oil‐based formulation. However, the formulation with Sunflower HB 95/Stabilizer A possessed the best sensory characteristics after one week, whereas the formulation with Canola/Stabilizer B retained the best flavor and least off‐flavor during three weeks of storage. In addition, the latter formulation was similar in flavor quality to coconut oil‐based filled milk.